Notes from Kingfisher Lodge

Fishing Reports, Chef's Notes, and Other News

Archive for April, 2011

Spring Thing

It’s hard to believe April is almost over! It’s been a very interesting start to the season thus far. The river is running at 6500cfs! We usually don’t see those big of flows until the end of May. So how’s the fishing right now? Take a look at a few of these Bighorn Beauties. 110429-pics-456
110429-pics-462

Comments off

Top

New Dishes…

My Sourdough bread never has been so sweet!! Time, thats what it takes for that to happen and here in the kitchen at the lodge it’s abundant. This is what makes being the chef here so important to me. The choice of music, sometimes makes this place so tranquil and surreal that ever could the word “freedom” mean so much. Maybe its just pulling together, in this case ingredients, to make it right and the way it should be!  I have compiled a few new dishes and I hope you will enjoy them when you get here. In a time when so much is going on in the world, we will be here for you.

marriage-of-figarosour-dough

 

Smoked Paprika and Fresh English Pea Rissoto

Smoked paprika and fresh English pea risotto

 

 

Asparagus and Wild Mushroom Salad, Gand Marnier viaigrette

Asparagus and Wild Mushroom Salad, Grand Marnier vinaigrette

 

Oaxacan Chicken, Blue Corn Dumplings, green beens and carmelized onion-pinenut mole'

Oaxacan Chicken, Blue Corn Dumplings, green beans and caramelized onion-pine nut mole'

 

Braised Lamb Shank, roasted root veg and five bean ragout

Braised Lamb Shank, roasted root veg and five bean ragout

Hand crafted double chocolate stout cream

Hand crafted double chocolate stout cream

Comments off

Top

Cooking for the King 2011!!!

I’m Back for Round 3

After a productive winter traveling in the Southwest, I am back  home here at the lodge with fresh new ideas inspired with chilis, cheeses, and new local purveyors. The sun will rise with Clint Krum’s ”home grown” eggs for breakfast, hand cut meats from Sackett’s Market of Sheridan and garden greens from my grow room!

Eat healthy, Fish well!!

kokopeli

Dancing on the Sun, Kingfisher good morning!!

Walters 80th Birthday Dinner

Walters 80th Birthday Dinner

ginger_oaxaca

New pork belly dish, Ginger Oaxaca chili glazed with crisp pickled vegetables

Cheers!

Smiles and Cheers!! What a great way to start the season. Thanks to all of you guys!!

Comments off

Top



dingbat

Kingfisher Lodge · PO Box 7828 · Ft. Smith MT 59035
800.835.2529 · 406.666.2326 · 406.666.2356 FAX · bighornkingfisher.com

Design by web-wrx